Saffron Extract Powder

Name: Saffron Extract Powder 10% Crocin | Crocus sativus
SKU: BOT-BEX-0022

Saffron Extract Powder is a concentrated botanical ingredient produced from the stigmas of Crocus sativus L., a member of the Iridaceae family. Unlike ground saffron spice, the extract concentrates characteristic saffron constituents into a powder format for controlled formulation use. Its phytochemical profile includes crocins, crocetin, picrocrocin, and safranal.

Commercial specifications include standardized and botanical ratio extracts. The primary standardized grade is 10% crocin/crocins, with 3%, 5%, and 20% concentrations covering different formulation requirements. Ratio extracts form a separate specification system, with 10:1 as the principal grade and 20:1 as a higher-ratio option. Marker assay and extract ratio should not be interpreted as equivalent measures of concentration.

SKU: BOT-BEX-0022 Categories: Botanical Extracts, Flower Extracts Tags: Crocetin, Crocin, Crocus sativus, Dietary Supplements, Saffron

Ingredient Profile & Common Uses

Saffron extract originates from the dried stigma of Crocus sativus, the botanical material used to produce commercial saffron. It differs from saffron stigma powder because extraction concentrates selected soluble constituents while removing much of the structural plant material. It is also distinct from isolated crocin or purified crocetin, which are individual phytochemical ingredients rather than broader botanical extracts.

Standardized grades are selected according to defined marker concentration, while ratio extracts describe the relationship between botanical input and finished extract. These two specification systems serve different procurement purposes. Marker-standardized material provides greater control over phytochemical concentration, whereas ratio grades are primarily used to define botanical concentration without directly specifying an active-marker percentage.

The ingredient is used in concentrated botanical supplements, powdered nutrition systems, and selected food and beverage formulations. Its yellow-orange pigment profile provides characteristic coloration, while water-compatible carotenoid glycosides support use in aqueous applications. Formulators also consider sensory impact, dispersibility, inclusion level, and finished-product color performance when selecting the appropriate extract grade.

Application Areas

Dietary Supplement Formulations

Standardized saffron extract is used in capsules and tablets where formulators require controlled marker concentration, compact inclusion levels, and consistent botanical identity.

Powdered Nutrition & Premixes

The concentrated powder format can be incorporated into sachets, stick packs, premixes, and multi-ingredient botanical blends. Low inclusion levels benefit from controlled premixing to improve distribution uniformity.

Functional Beverages

Saffron extracts can be evaluated in water-containing systems where characteristic coloration and aqueous compatibility are useful. Beverage development should assess dispersion, sedimentation, pH, and color stability.

Gummies & Solid Functional Foods

Concentrated extracts can be evaluated in gummies and selected functional foods where low inclusion level is preferred. Thermal exposure, color retention, and interaction with the finished matrix require formulation testing.

Typical Specifications

Parameter	Specification
Product Name	Saffron Extract Powder
Botanical Name	Crocus sativus L.
Botanical Family	Iridaceae
Plant Part	Stigma
Ingredient Type	Botanical Extract / Standardized Botanical Extract
Product Form	Powder
Primary Standardized Grade	10% Crocin / Crocins
Secondary Standardized Grades	3% · 5% · 20% Crocin / Crocins
Primary Ratio Extract	10:1
Secondary Ratio Extract	20:1
Primary Marker System	Crocin / Total Crocins
Characteristic Constituents	Crocins · Crocetin · Picrocrocin · Safranal
Standardized Grade Analysis	HPLC
Characteristic Pigment Class	Water-soluble apocarotenoid glycosides
Water Behavior	Hydrophilic carotenoid glycosides with aqueous compatibility
Main Stability Factors	Light · Temperature · Oxygen · Formulation pH

Marker Compounds & Standardization

Saffron contains a family of crocetin glycosides collectively described as crocins rather than a single chemically identical pigment. Multiple cis- and trans-forms occur in the botanical matrix, making the definition of the measured analyte important when evaluating standardized extracts.

For procurement, an assay reported as individual crocin should be distinguished from one reported as total crocins. HPLC provides chromatographic separation and allows the marker definition and analytical basis to be stated more clearly than a nonspecific color-strength measurement.

Crocetin is the carotenoid aglycone underlying this pigment family. Picrocrocin contributes to saffron’s characteristic bitter profile and is associated with the development of safranal during botanical drying and processing. Safranal is a volatile aroma constituent and provides an additional marker for extracts designed around a broader phytochemical profile.

Ratio extracts use a separate botanical concentration system and should not be interpreted as equivalent to a defined marker assay.

Technical & Quality Considerations

Botanical authentication is an important first step in ingredient evaluation. Commercial saffron is derived from the stigma of Crocus sativus and should not be confused with safflower (Carthamus tinctorius), which has a different botanical identity and pigment chemistry. For standardized material, chromatographic evaluation can support both marker quantification and comparison of the characteristic extract profile.

The pigment system provides strong yellow-to-orange coloration and useful aqueous compatibility, but processing conditions influence stability. Light exposure, elevated temperature, oxygen, and formulation pH are relevant variables during product development. Safranal introduces a separate consideration because it is volatile, so processing and storage conditions can influence both visual and sensory characteristics.

During scale-up, dry formulations should be evaluated for blend uniformity, especially when a concentrated standardized extract is incorporated at a low inclusion level. Liquid products should be assessed for wetting, dispersion, sedimentation, pH response, and color retention. Thermal processing and package light exposure should be incorporated into finished-product stability studies.

Packaging & Commercial Supply

Essencefield supports samples, development quantities, commercial orders, and repeat ingredient supply for product evaluation, formulation, and ongoing sourcing. Packaging, storage, and shipping conditions are selected according to ingredient characteristics, order quantity, stability requirements, and destination-market needs.

Supply Item	General Information
Sample	Available for formulation, testing, and supplier evaluation
Order Quantities	Sample · 100 g · 1 kg · 5 kg · 25 kg · 100 kg · 500 kg · Bulk
Sample Lead Time	5–7 days
Production Lead Time	15–30 days
Packaging	Sealed food-grade or suitable protective inner packaging with drum, carton, bag, or other appropriate outer packaging
Storage	According to the approved product specification and ingredient stability requirements
Documentation	COA · Product Specification · TDS · SDS · Applicable declarations

Available quantities, packaging format, net weight, storage conditions, analytical requirements, documentation, and shipping arrangements are confirmed according to the selected ingredient and commercial order.